Strawberry Rosewater Cake

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Ingredients

Cake

• 500g strawberries
• 2 eggs
• 250g (2 cups) sugar
• 125ml (1/2 cup) cup oil
• 80ml (1/4 cup) cup lemon juice
• 250ml (1 cup) plain yoghurt
• 20ml Rosewater
• 10ml vanilla essence
• 290g (2 +1/4 cups) flour
• 4 tsp baking powder
• Pinch of salt

Raspberry & Rosewater Syrup

• 200g raspberries or strawberries
•  60g sugar
• 125ml water
• 125ml rosewater
• Serving:
• 250ml cream whipped
• 20g icing sugar

Steps

Cake

Sift the flour, baking powder and salt together and mix.

In a separate bowl, add eggs and sugar and whisk until sugar is dissolved, then add the remaining wet ingredients and stir until well combined.

Add your dry ingredients to your wet ingredients and stir until everything is combined and smooth.

Slice your strawberries length ways

To a greased spring form cake pan, add half the batter and then add half of the chopped up strawberries layered neatly on top of the batter. Add the remaining batter smoothen out then place the remaining strawberries on top.

Bake for 50 minutes at 180 degrees

Syrup:

In a pot, add the raspberries (or strawberries), sugar, water and rosewater and let it simmer until all the sugar is dissolved, and the liquid has reduced by half and is a syrupy consistency. Strain the syrup to remove seeds and let it cool.

Serving suggestion:

To the cream, add icing sugar and whip.

Add the cream on top of the cake and drizzle the syrup over.

Enjoy this sweet, sour & floral spring cake!